Chicken Nachos

Sun, Jan 10, 2010

Appetizers, Around the World, Chicken & Turkey, Main Dishes, Mexico, North America, Search by Course

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Nachos are a fun and colorful way to serve a meal to your family and they are the perfect party fare. They are also a great way to turn leftovers into a whole new meal. If you have all of the components ready in advance then you can have nachos in no time. While the tortilla chips are a splurge, the loaded nachos provide a lean protein, vegetables and calcium. Load ’em up with lime chicken {or your favorite protein}, beans, guacamole, salsa verde or salsa fresca, and chopped tomatoes and let everyone dig in.

Chicken Nachos

Recipe Type: Main Course

Author: Itsy Bitsy Foodies

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 8+

Nachos are a fun and colorful way to serve a meal to your family and they are also the perfect party fare. Load ’em up with the toppings of your choice.

Ingredients

Lime chicken
3 chicken breasts (or 4 chicken thighs, trimmed of excess fat)
3 limes, juiced
1 tsp salt
1 Tbsp oil
Nachos
Tortilla chips
Shredded Colby-Jack cheese
Black or pinto beans, rinsed and drained
Guacamole or chunks of avocado
Light sour cream
Salsa verde {or your favorite salsa}

Instructions

Lime Chicken

Pound the chicken breasts.
Add the chicken, salt and lime juice to a Ziploc bag.
Let the chicken marinate for at least 30 minutes or up to overnight.
Heat the oil on high.
Reserve the marinade.
Sear the chicken for about 3 minutes on each side.
Remove the chicken from the heat and chop it. (The chicken will still be raw in the center.)
Reduce the heat to medium-high and add the chopped chicken back to the pan with a small portion of the marinade.
Cook the chicken until it is browned and done. (Once the chicken is cooked all of the way through, you can dump out any remaining liquid to help the chicken caramelize.)
If desired, add 1-2 Tbsp of salsa verde to the chopped chicken and cook until finished.

Chicken Nachos

Spread tortilla chips in one layer on a baking sheet.
Top them with grated cheese and chunks of the cooked chicken.
Bake them at 350 degrees until the chips are beginning to turn golden brown and the cheese is beginning to bubble.
Remove the nachos from the oven.
Top them with warm black or pinto beans, guacamole and light sour cream.
Serve them with salsa on the side.